Sticky salmon and noodle tray bake

South-east Asian and Turkish-Cypriot flavours meet in this bright dish that’s brimming with goodness.

Use whichever noodles you fancy in this speedy supper that packs a great taste. 

Combining south-east Asian and Turkish-Cypriot flavours, this is a foolproof way of getting some essential, and flavoursome, omega-3 goodness on the dinner table. 

Ingredients

• 2 tbsp runny honey
• 2 tbsp pomegranate molasses
• 3 tbsp dark soy sauce
• 1 tbsp olive oil
• 4 large garlic cloves, crushed
• 2 tsp finely grated fresh ginger
• 1 tsp pul biber, plus extra for sprinkling
• 4 large boneless salmon fillets (approx 125-150g each)
• 250g dried noodles
• 200g sugar snap peas or mange-tout
• 2 tsp nigella seeds
• 2 tsp toasted sesame seeds
• 25g coriander leaves and stalks, finely chopped

Method

1. Preheat the oven to 230C/210C fan/gas mark 8. Line a large, shallow baking tray with parchment paper that is larger than the tray so the marinade does not seep.
   
2. In a separate large shallow dish, mix together 2 tbsp honey, 2 tbsp pomegranate molasses, 2 tbsp of the soy sauce, 1 tbsp olive oil, 4 large crushed garlic cloves, 2 tsp finely grated fresh ginger and 1 tsp pul biber. Pat dry 4 large salmon fillets and add to the bowl. Leave to marinate for at least 10 minutes while you cook the noodles.
   
3. Bring a pan of salted water to the boil. Add 250g dried noodles and boil for 2 minutes, then add 200g sugar snap peas and cook for a further 2 minutes. Drain the noodles and peas under cold running water for a few seconds and leave to one side.
   
4. Add the salmon to the baking tray and spoon over the remaining marinade. Season then bake for 10-12 minutes until just cooked through. Remove the salmon from the oven and leave to rest on a plate covered with foil.
   
5. Briefly run the noodles and veg under cold water again to loosen then add to the baking tray and evenly spread. Sprinkle over both 2 tsp nigella seeds and 2 tsp toasted sesame seeds, generously season and then give everything a toss to soak up the marinade. Pop back in the oven for 3-4 minutes to heat up the noodles.
   
6. Stir through 25g chopped coriander and serve the noodles and vegetables on a large platter. Drizzle over the remaining 1 tbsp of soy sauce, and top with the salmon and a final sprinkling of pul biber.